Prep 15 mins
Cook 40 mins
Panettone is so good. Recipe is by Giada on the Food Network which I added the vanilla and salt. I love bread pudding and if you use leftover Panettone, it is yummy. Serve it with a simple syrup.
- 1 (1 lb) panettone (crusts trimmed and cut into 1-inch cubes)
- 8 large eggs
- 1 1⁄2 cups whipping cream
- 2 1⁄2 cups whole milk
- 1 1⁄4 cups sugar
- 1⁄2 teaspoon vanilla
- 1⁄8 teaspoon salt
- 1 cup water
- 1 cup packed dark brown sugar
- 2 tablespoons whipping cream
- 1⁄2 teaspoon cinnamon
- BREAD PUDDING:.
- Lightly butter a 9x13 baking dish.
- Arrange the cut bread cubes in prepared dish.
- In a large bowl, whisk the eggs, cream, milk, and sugar to blend; add the vanilla and salt.
- Pour the custard over the bread crumbs and press to gently submerge.
- Let stand for 30 minutes, occasionally pressing the bread cubes into the custard mixture (can be prepared 2 hours ahead; cover and refrigerate).
- Bake in a 350°F oven till the pudding puffs and is set in the center, about 45 minutes.
- Cool slightly.
- Spoon into bowls, drizzle with warm syrup and serve.
- CINNAMON SYRUP:.
- Combine the water and brown sugar in a heavy saucepan.
- Bring to boil over high heat stirring till the sugar dissolve; continue boiling until it reduces to 1 cup--about 10 minutes.
- Remove from the heat and whisk in the cream and cinnamon.
- Keep warm till ready to serve (can be made ahead, cool, refrigerate but re-warm before serving.).
I bought a panetonne after the holidays from TJ's (only $4.99!) and chose this bread pudding recipe to use it up. Am I glad I did! The bread pudding turned out beautifully with a rich custardy texture and just the right amount of sweetness. I was making this to freeze for individual breakfasts so unfortunately I didn't make the cinnamon syrup, but I'm betting it tastes heavenly! BTW, this freezes great - just defrost at room temperature and it's as good as new!